Chocolate Chocolate Chip Carrot Muffins

The people in my family, they really enjoy a muffin, so I find myself making muffins more often then any other baked good. This is fine by me because muffins are pretty easy to whip up and the flavor choices are endless.

This past batch of muffins were for the purpose of a dessert like treat so I made them chocolate and because it’s spring and carrots go hand in hand (right?) they needed to have carrots too. And sure some might question the flavor combination of chocolate and carrot but let me just stop you right there and say that nothing but good things happen when you pair the flavors. Would a 15 year old girl stuff her face with these muffins otherwise?

No, no she would not.

And so I declare this another winner for delicious muffins that the people in my family will now bug me to make them. Oh the burden of being an awesome baker. It is hard sometimes. 😂. But for real.

Now to the muffins!

The stuff. Carrots, cocoa, flour, baking powder and soda. Salt, cinnamon, brown and white sugar, plant milk, oil, chocolate chips, and some walnuts,

First you need to prepare the carrots so chop them up into chunks.

Place the chopped carrots into a pot with some water and steam until tender. Once tender, blend them up into a smooth puree.

Mix all the dry ingredients together.

And dump the carrot puree, milk, sugars, and oil into a big bowl and mix until completely combined. Add in the dry ingredients and mix until the dry is incorporated into the wet then fold in the chopped walnuts and chocolate chips.

Scoop batter into greased or lined muffin tins and pop into preheated oven.

Baked muffins.

When baked and all nice pop them out if the pan and place on a wire rack to cool.

Then you got yourself muffins to eat at your pleasure. Share if you want. No pressure.

-C

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Chocolate Chocolate Chip Carrot Muffins

makes 16 muffins

• 1 1/4 all purpose flour

• 2/3 whole wheat flour

• 1 teaspoon baking soda

• 1 1/2 baking powder

• 1 teaspoon salt

• 1/3 cup cocoa powder

• 1/2 cup neutral oil

• 1 cup plant milk

• 1/2 cup white sugar

• 1/3 cup brown sugar

• 1 cup carrot puree (about 4 large carrots and 1/3-1/2 cup water)

• 1 teaspoon cinnamon

• 1/3 cup mini chocolate chips

• 1/2 cup chopped walnuts (optional)

preheat oven 350

Take whole carrots and cut into small chunks. Place into a pot with enough water to just cover them and place on medium heat and cover. Cook for about 8 minutes, checking after 4 or 5 minutes, unitl tender. If water completely evaporates before, just add more.

Once carrots are tender, place in a blender with about 1/3 cup cool water and blend until smooth. Add a little more water if needed to get the carrots to a smooth puree.

In a medium bowl mix together the flours, baking powder and soda, salt, cinnamon, and cocoa powder. In a large bowl mix together the oil, carrot puree, milk, and sugars until completely combined. Add in the dry and minx until everything is just incorporated (don’t over mix), then fold in the chocolate chips and chopped walnuts.

Scoop batter into well greased or line muffins pans, filling each well up about 3/4 of the way, then pop the pans into preheated oven. Bake for about 17 -20 minutes or until a poke test comes out clean.

Once baked remove from oven and pop muffins from pan. Place on a wire rack to cool.

Eat. Store muffins in a airtight container at room temapture for up to 5 days. They also freeze great as well.

Carrot Orange Muffins

I’ve gotten really into making muffins lately. I have made them 4 times in the past couple weeks and I think it mostly has to do with the fact that I can keep a few at home for the mr and ship the rest off to Barb’s place or give some to the littles or who ever wants one. Muffins are easier to share then, let say, a whole loaf of sweet bread. No knife required. Plus muffins are dang easy and you can basically turn anything, sweet or savory, into a muffin. So yeah, muffins are great!

These here carrot orange muffins are basically little carrot cakes that are heavy on the orange and do not have frosting. With that said, you could frost these and I am sure you would be happy about it. But for the sake of keeping them muffins, skip the frosting.

Now to the muffins!

The stuff. Flour, salt, baking powder and soda. Brown sugar, milk, cinnamon and ginger. Apple cider vinegar, oil, and walnuts. An orange, a couple carrots, and a little raw sugar.

Grate up the carrots. Try to use the finest grate you have.

Now make it a batter. Place carrots into a big bowl with oil and brown sugar Mix until completely incorporated. Add in the juice of half the orange. In separate bowl mix together all the dry ingredients then dump them into the bowl with the set. Add in orange zest and milk and gently fold together until completely incorporated. Oh, then fold in walnuts.

Scoop batter into well greased muffin cups then sprinkle tops with raw sugar.

Pop into hot oven and bake for 20ish minutes.

Once a nice brown and a tester poked into one comes out clean, well they are done so take them out of the oven.

Pop muffins out of pan and let cool on a wire rack.

And then eat one. Or two because you made them and you can.

-C

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Carrot Orange Muffins

makes 12 regular sized muffins

• 1 cup all purpose flour

• 1 cup white whole wheat flour

• 1/2 teaspoon salt

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon round ginger

• 1 1/2 teaspoons cinnamon

• 2 medium sized carrots (1 1/2 cups finely grated carrots)

• 1/2 cup packed brown sugar

• 1/2 cup oil

• 3/4 cup plant milk

• 1 tablespoon apple cider vinegar

• 1/2 cup walnuts

• 1 medium sized orange (zest and juice of half orange )

• 2-3 tablespoons raw sugar (for sprinkling on top)

Preheat oven to 375

First add the apple cider vinegar to your milk and mix around. Then grate the carrots so you have 1 1/2 cups. Place carrots into a large bowl along with the brown sugar, oil, and juice of half the orange. (Zest the whole orange before you cut in half!) Mix until completely incorporated. In a separate bowl mix the flours, baking soda and powder, salt, and cinnamon and ginger together then dump into the wet along with the orange zest. Fold it all together a few time then pour in the milk and continue to gently fold until completely incorporated. Lastly, fold in walnuts.

Grease (or line) a standard 12 cup muffin pan and evenly disputed batter between the 12 cups. Sprinkle the tops with the raw sugar.

Pop into the oven and bake for 20-22 minutes or unit brown and puffed and a tester poked into one comes out clean.

Once baked, remove from oven then remove the muffins from pan. Let cool on a wire rack and eat at your leisure.

Muffins can be stored in airtight container for 3-4 days on counter or place in fridge for around a week. Can also freeze them but why? Just eat them.

Creamy Lemon Dill Peas and Roasted Carrots

Yesterday was kind of a shit show as far as the weather was concerned.  I woke up early to a lovely light blanket of snow, the temperature hovering around 32 degrees. The air was nice and crisp, the sky was a light grayish blue. The neighborhood was quite. I walked the pup and then took off for the morning. It was so nice.

How that changed fast. Walking home a few hours later I was a hot , drenched, cold and damp mess. All that snow turned into slush and gigantic puddles and it was raining a good steady soaking rain. And I had to walk my butt home. So that was great.

But you know what these weather make me think of... Spring!!!! Yes, warmer, slushy, mushy weather. Mud all over the house and a wet smelly dog All the things that should not be happening right now but are. And now I have the springtime feels hard.

With things all springy, I was thinking of spring veggies and just wanting something bright and pretty and tasty. Peas! Peas are a good spring veggie, and where there is peas, there carrots. (or should be)  But not plain, run of the mill peas and carrots. First off I got the prettiest colorful purple, white, and orange carrots because I needed some color. Right there that made me super happy, Then instead of just steaming them with some peas, I did roast those carrots to bring out all the sweet juicy flavors. Then those pea. Not really in season yet, so I went with frozen (I love frozen peas)  and made the brightest, most amazing creamy pea sauce infused with garlic lemon, and dill. (all spring time flavors)

The results... I love roasted carrots so no surprise there but the creamy peas...KA-POW amazing!!!! My mouth has never been so happy to eat peas. and it really loves peas. Fresh, clean, tangy...I made, I ate, I though about them all night. And of spring and all the peas and carrots I am going to plant...and eat.

The stuff. The prettiest bright and colorful carrots and some green as can be frozen peas. Dill, garlic, and lemon to add to the peas and some olive oil, salt and pepper to roast up the carrots.

Chop up the carrots and tossed with salt and pepper and a drizzle of oil. And onto a baking sheet and into the oven to roast.

Dump those peas into a pot with water, garlic, and the dill. Stick the pot on the stove ans bring to a boil for a few minutes then remove from the heat.

You see that? It's amazing . Its gets blended until smooth and seasoned with salt, pepper, and the juice if half a lemon.  Give it a taste but don't eat it all. (I almost ate it all) and pour into a nice little cup or jar and wait for the carrots.

Oh roasted lovely colored carrots.. So good all on your own.

But slathered with this pea sauce.... Always and forever. I am in love.. could eat all day every day.

I wish my stomach was big enough to eat all the peas and carrots..... All!

Lots of spring thoughts... It's going to be official soon.

Have a great day. Stay dry!

-C

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Creamy Lemon Dill Peas and Roasted Carrots

serves 2-3

• 1 lb carrots (I used a variety of colored carrots but plain old orange carrots are always fantastic too!)
• 2 cups frozen peas
• 3/4 cup water
• 1-2 cloves garlic
• 2 tablespoon dill
• 1/2 a lemon
• olive oil
• salt and pepper

preheat oven to 450

Cut carrots into quarter and in half (can cut in any size and shape you want)  Place the carrots on a baking sheet and drizzle with a wee bit of olive oil. Sprinkle with salt and pepper and toss it all around. Stick the carrots into the oven to roast.

Now grab those peas and stick them into a pot with the water, the dill, and the garlic. Stick on the stove and bring to a boil. Let boil for 2-3 minutes, then remove from heat. Either with a hand held blender or a regular blender.... blend until smooth. Add in the juice of half a lemon, season with salt and pepper, and then try not to eat it all before the carrots are roasted.

Once carrots are tender and browned and yummy looking (about 30 minutes) remove from oven and slather on the pea sauce.

Eat right away..... Make more tomorrow.

Fennel Onion Kale and Carrot Salad

As I sit here writing this, mind you typing is not a terribly labor intestive activity, I am drip drip dripping sweat… It's just not right.

 And today will be as hot as shit fuck. But its support to get so much better tomorrow. So that's it, not more complaining. Everything is all good.

Now lets talk about this salad. This is such a fresh, clean, and full flavor salad made of just a few simple ingredients, the star being the fennel.  Almost licorice-y and sweet, yet still has a crisp earthiness, it pairs so well with onion and kale and dressed with just lemon juice. Simple, easy, and very much satisfying. Kind of the perfect salad to make when you don't want to make anything because the world is a sauna and nothing hurts you soul more then to think of turning on the oven.(full disclosure. Stove burn does go on for a few minutes.. but only a few)

Maybe you have never had fennel or think you don't like it, Well if you haven't had it, you must, and if you think you don't like it, you should try it again. Up until recently, I kind of discarded fennel as a mah veggie. I didn't hate it, but I never really cared for it, and I definitely did not seek it out. But this past year, for some odd reason (I blame/thank old age) I have really gotten into the yummy bulb. I have even gone out of my way to find it.  And last week I was much excited when I went to farm share pick up and found that there was crate of fennel. Woo HOO! 

Sweet fennel+hot weather and no desire to move = Fennel onion carrot salad

The stuff. A bulb of fennel (this was a big one so I use half of it),a medium onion , a big carrot, a bunch of kale, salt, pepper, a little olive oil and a lemon (I ended up using 2 smallish lemons)

Take you fennel and either with a mandolin or a knife, thinly slice the bulb. Do the same with the onion.

Toss the sliced fennel and onion into a lightly oiled skillet and sprinkle with a dash of salt. Place on medium low heat and cook jjust until the veggies are soften and starting to brown.

Cooked to perfection.

Chop the kale into pieces small enough to fit into your mouth and julienne or shred the carrot.

Compile the stuff. Juice the lemon. Kale into a bowl, dump most tot the lemon juice on that and sprinkle with salt and mix around (I used my hands). Dump the sautéed fennel onion onto of that and top with the carrot and the rest of the juice. 

TA DA! Now that's some pretty.

And toss it all around. I like to add a few thinly slices of raw fennel and lots of fresh cracked pepper.

Share with a friend. Or not. (a not for me)

Happy hump de dump day. Stay cool friends!

-C

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Fennel Onion Kale and Carrot Salad

Makes a big salad for one, or a few smaller sized side salads. 

• 1 small or half of a large bulb of fennel
• i medium white or hello onion
• 1 large carrot
• a bunch of kale (like 3-4 cups chopped)
• 1 large juicy lemon (or two small lemons)

With either a mandolin or using a knife, slice up the fennel and onion super thin. Toss into a lightly oiled skillet, sprinkle with salt, and stick on the stove on medium low heat. Stir and let cook down for 5-8 minutes or until the fennel and onion have soften and are starting to brown.

While thats cooking, chop up the kale into small pieces and julienne or shred the carrot. 

Place kale into bowl, juice the lemon and drizzle most of the juice all over the kale and give it a good mix. Dump on the cooked fennel onion and top with the carrots and a the rest of the lemon juice.. Sprinkle with salt and pepper to taste and give it a good toss. Top with a few fresh shaving of fennel.

Share with a friend, or eat it all to your self.